Milk type: unpasteurised ewes' milk (raw milk)
From Badajoz, Extremadura
Net weight: wedge approx 200g
There is a tradition in south-west Spain, and over the border in Portugal, of making ewes' milk cheeses using cardoon thistle rennet, resulting in full flavoured cheeses with a soft, sometimes liquid interior.
Queserías de Torta de Barros make an excellent example using the milk of the indigenous Merino sheep. The cheese has an earthy yet creamy aroma and the soft paste is rich, salty and full flavoured with a hint of bitterness on the finish.
|Nutrition -||Per 100g|
|Energy||1630kJ / 390kcal|
|of which saturates||18.5g|
|of which sugars|
|* Typical values per 100g|
A family run-dairy in the traditional area for the production of raw ewes' milk cheeses made using thistle rennet. Ernesto, one of two brothers, is the master cheesemaker whilst his brother herds their flock of Merino sheep, which provides 60% of the milk they require, the rest is bought from a single estate nearby. A frequent winner of awards.
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